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Chicken Dijonnaise

This dish is one of my favourite food temptations, and one of the first dishes to appear on Consuming Passions.

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  • 650 g skinned Chickens preferably thigh pieces

  • 1 cup white wine such as chardonnay

  • 1 cup chicken stock

  • 1 tablespoon Brandy - optional

  • 1 tablespoon Olive Oil

  • 2 Cloves Garlic

  • 2 tablespoons smooth Dijon mustard

  • fresh Thyme or tarragon

  • freshly ground Pepper

  • Deep fried shallot for garnish


  • 1.

    Pat chicken pieces dry with kitchen paper and brown in frying pan with the olive oil.

  • 2.

    Flambé with the brandy.

  • 3.

    Remove from pan.

  • 4.

    Add wine, peeled and crushed garlic, Dijon mustard, pepper, chicken stock and thyme to the pan.

  • 5.

    Mix well and reduce by half.

  • 6.

    Replace chicken in pan. Cover and leave to simmer over very low heat for 35-40 minutes.

  • 7.

    Remove the thyme and serve topped with shallots and a sprig of thyme.

  • 8.

    Tip: When flambéing, it is a good idea to warm the alcohol before pouring it into the pan.

  • 9.

    Then have a lighted match in one hand and the brandy container in the other.

  • 10.

    Pour the brandy over the meat and touch the flame to the vapour.

  • 11.

    WARNING: This procedure is not recommended for kitchens with low ceilings.

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